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Pumpkin Muffins Moist Make-Ahead Magic

These tender pumpkin muffins are the perfect stress-free Christmas morning treat! Bake them up to three days ahead and store in an airtight container, or freeze them for up to a month. Your kitchen will smell like a cozy holiday dream, and the kids will love waking up to these sweet, spiced beauties
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 can 15 oz pure pumpkin puree
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/4 cup milk
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat oven to 375°F and line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together flour, sugar, baking soda, cinnamon, nutmeg, ginger, and salt.
  3. In a separate bowl, mix pumpkin puree, eggs, oil, milk, and vanilla until well combined.
  4. Pour wet ingredients into dry ingredients and stir just until combined—don't overmix!
  5. Divide batter evenly among muffin cups, filling each about 3/4 full.
  6. Bake for 20-22 minutes until a toothpick inserted in the center comes out clean.
  7. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely before storing in an airtight container.